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Talking Back Mustard

Yields about 1.5 cups


  • 2 cups white wine
  • 2 Jalapeño Pepper, minced (seeds left in)
  • 2 tablespoons whole brown mustard seeds
  • 2 tablespoons whole black mustard seeds
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 4 ounces ground dry yellow mustard
  • 2 tablespoons honey
  • 1 tablespoon oil
  • 2 teaspoons salt


  1. Combine wine, onion, garlic, and jalapeno in a saucepan.
  2. Heat to boiling, then reduce heat and simmer for five minutes.
  3. Strain, discarding solids. Save and set liquid aside.
  4. Place mustard powder in a saucepan.
  5. Add the onion, garlic, and jalapeno infused wine, whisking until smooth.
  6. Add remaining ingredients and heat until thickened, stirring constantly.
  7. Transfer to nonreactive (ex. Glass) container and refrigerate for at least two hours to one day to allow the flavors to blend before serving.

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One Comment on “Talking Back Mustard”

  1. Cre November 22, 2010 at 5:13 pm #

    Did you mean to do “TaLking back mustard” or taking back mustard”?

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